And this one is very quick and easy. FORT WORTH PEANUT BUTTER FUDGE 2 sticks butter (real butter) 2 cups chocolate chips 1 16-oz jar crunchy or extra crunchy peanut butter (I use JIF) 1 lb. box powdered sugar Put butter and chocolate chips in a large glass bowl and place in microwave. Microwave on high for 1 minute; then stir mixture well. If chips are not totally melted return to microwave and run on high for another 30 seconds. Remove and stir well. Put the peanut butter in the chocolate mix and stir well. Add box of powdered sugar and mix thoroughly. It gets tougher to stir once you have added powdered sugar so need some muscle. When thoroughly mixed, spray a 9 x 13 pan with Pam (or equivalent) or you can butter the pan well. Put fudge in the pan and spread out evenly. Place in refrigerator overnight. When ready to cut fudge into squares, remove from refrigerator for 30 minutes or so before cutting. This is so easy and so very good. It is quick and easy for the busy holidays.

June, I'm sure that you could substitute evapourated milk for the cream in my recipe. Ann Home Cookin Chapter: Recipes From Thibeault's Table ================= 1 cup white sugar 1 cup brown sugar 1 cup cream 1/3 cup of butter 1/4 cup of maple syrup pinch of salt vanilla . Add the two sugars, butter and cream maple syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. You might need to cook it for another minute or two. Remove from the heat, add a couple of teaspoons of vanilla and start stirring. It takes about 14 or 15 minutes for the fudge to cool and thicken. Pour into buttered dish. Option: Replace the cream and cup of white sugar with one can of Sweetened Condensed Milk and increase the maple syrup to 1 cup. Servings: 4 Exported from Home Cookin 5.2b (www.mountain-software.com)

FANTASY PEANUT BUTTER FUDGE 3 c. sugar 1/2 c. butter 2/3 c. evaporated milk 1 (12 oz.) pkg. semi-sweet chocolate pieces 1 (7 oz.) jar Kraft marshmallow creme 1 c. chopped nuts 1 tsp. vanilla 3 or 4 heaping tbsp. peanut butter Combine sugar, milk and butter; microwave 7-8 minutes, stirring frequently. Remove from oven. Stir in chocolate pieces. Add peanut butter, marshmallow cream, vanilla and nuts. Beat well until blended. Pour into greased 9x13x2 inch pan and cool. Cut into small squares.

Soak your clay pot in water....wash your chicken and tie the legs together and put it in the pot.. squeeze the juice of half a lemon over the chicken and put the rind inside the chicken at the neck. Quarter an onion and tuck the pieces around the chicken. Peel a couple of cloves of garlic and put under the skin at the thighs. Pour 1/4 cup or even a little more of a fairly sweet white wine over all....a wine like a sherry or a marsala or a moscato. Pop on the lid and put into a 425 oven for probably 1 1/2 hours, depending on the size of the chicken. Test and if not cook a little longer. Should npot take as long as 2 hours. Let the chicken rest in the pot for about 20 minutes...portion out and serve with some pan juices.